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Plus+ 3 Per Serving
10 ounces skinless boneless chicken breasts, cut
into 1/4" thick slices
1 egg white, beaten
3 tablespoons plain dried bread crumbs
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons unsalted butter*
2 teaspoons peanut oil
1/2 cup low-sodium chicken broth
2 tablespoons (1 fluid ounce) dry white wine
2 tablespoons fresh lemon juice
1 tablespoon rinsed drained capers
1 tablespoon minced fresh flat-leaf parsley
Lemon slices to garnish
Herbed Lemon Chicken
In medium bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper;
seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat.
Place coated chicken slice on large plate; repeat, using remaining chicken slices. in large
skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on
each side, until golden brown and cooked through. Transfer chicken to serving platter; keep
To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3
minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken.
Serve garnished with lemon slices.
Makes 4 servings
PER SERVING: 151 Calories; 18 g Protein; 5 g Fat; 5 g Carbohydrate; 27 mg Calcium; 301 mg
Sodium; 46 mg Cholesterol; 0 g Dietary Fiber